Comments on: lebanese-style stuffed eggplant

By: carnivorelocavore

carnivorelocavore — Wed, 17 Feb 2010 15:25:14 +0000

Oops! I see you already have beef in yours as well. Somehow I overlooked that.

By: carnivorelocavore

carnivorelocavore — Wed, 17 Feb 2010 15:23:05 +0000

Yes we made this in the old country (Azerbaijan) only with beef as well as rice. Here’s what we did:

Hollowed out eggplants, tomatoes, and green peppers. Browned the ground beef, mixed it with cooked rice, cinnamon, tomato insides, onions, cilantro, (maybe onions were browned too, can’t recall), stuffed all three kinds of veggies with this mix, replaced the caps, placed in a dutch oven, poured enough water to almost cover, and simmered, covered, until everything was tender, maybe 1 1/2 hrs can’t recall. Served with a garlic-yogurt sauce: 2 C yogurt + 1 pressed clove of garlic. This was not my favorite however.

By: deb

deb — Wed, 20 Jan 2010 21:28:52 +0000

Please, it’s not oversight. (Just wanted to make sure I didn’t sound rude.) Basically, email ends up in a folder with a boatload of other emails I am working my way through but a comment I respond to within 12 hours, tops — just more efficient. Thanks.

By: Amanda

Amanda — Wed, 20 Jan 2010 21:12:36 +0000

Deb, thanks for forgiving my emailing oversight.

By: deb

deb — Wed, 20 Jan 2010 19:18:52 +0000

Hi Amanda — Yes, saw your email but much more effective (and quicker response) here. I haven’t made this in advance but it looks like others who have commented have. I don’t see any reason why you can fridge or freeze it a couple days before you need it, reheat it in the oven. You might want a little extra sauce, just in case it gets dry or “absorbs” too much.

By: Amanda

Amanda — Wed, 20 Jan 2010 18:37:04 +0000

How does one make this recipe ahead and then cook it off later? I emailed this question and then discovered it would be better to post the question here, my apologies.

By: Jackie

Jackie — Sun, 20 Dec 2009 05:27:22 +0000

Hi everybody!

I made this tonight, was delicious! Actually, like everybody else who’s tried this recipe, did things slightly differently.
– Subbed leftover medium-rare roast beef for the meat (but did grind it!).
– The stuffing outlasted my hollowed-out eggplants so put the rest of the stuffing into trimmed bell pepper shells
– Added the scooped-out eggplant pulp (coarsely chopped) along with the tomatoes in the simmering sauce.

Great recipe; thank you for sharing. The photos were lovely as well! That poor babe probably can’t wait to cut teeth so he can taste what he’s been smelling in your kitchen!

By: Cucperson

Cucperson — Wed, 16 Dec 2009 18:31:27 +0000

A keeper for sure. I used spinach in place of the meat – yah, I know, go figure – and it was very yummy. Crushed some feta on top. Used the scoopings and the rest of the home canned tomatoes with a few cloves of garlic and cooked it down to make a sauce for Friday night’s pizza. Waste not etc etc.

By: Marina

Marina — Sun, 08 Nov 2009 19:04:07 +0000

Hi Deb-
I made this recipe for a dinner party yesterday and it was a big hit!!
The only thing I did differently was bake it all in the oven at 350 for 1 hr. I am Greek and have this thing for baking egglants… even stuffed ones.

PS. I recommend your site to all my family and friends.. Keep up the great work!! :)

By: Christine

Christine — Fri, 30 Oct 2009 02:10:04 +0000

Hi, Deb! Recipe turned out amazing, even tho there were no more baby eggplants to be had and I used two giants instead. Just salted them and let ‘em sit for an hour before starting. Subbed Morningstar Farms veggie crumbles for the meat and then accidentally found it still turns out great with Israeli couscous instead of rice… thought I had everything. Oh well. Absolutely delicious regardless, so obviously a keeper!